Barnyard Millet Upma/Hulled Millet Hash/ Samvat Ke Chawal ki Upma
Upma is a thick, delicious porridge that originated in South Indian households and is now popular throughout India and worldwide. If you want to reduce weight rapidly, upma should be your go-to breakfast. Upma contains fiber, vitamins, and healthy fats. It is a healthy supper that contributes to a well-balanced diet.
What is Barnyard Millet Upma?
Barnyard Millet Upma is a delightful breakfast meal made with barnyard millet and assorted veggies such as beans and carrots. This millet upma is a healthier alternative to conventional upma.
Millets are high in fiber and minerals such as calcium, copper, and iron, which are necessary for a healthy and fit body. This appealing dish may be prepared in less than half an hour, making it ideal for offering as a snack to unexpected or last-minute guests. Serve this delicious upma as a side dish at your next kitten party or potluck, and it will be a great conversation starter.
Notable Ingredients At A Glance
Barnyard Millet – Proso millet is the sole millet farmed in the United States as a grain crop. Millet can be found in bulk bins, the baking aisle, or possibly alongside the cereals at natural foods stores and most grocery stores. You can also buy it online.
Soaking the millets overnight guarantees that their phytic acid is broken down. Phytic acid reduces the absorption of good nutrients – minerals like iron, zinc, and calcium – and makes it easier to digest millets. So, remember to soak millets overnight.
Vegetables – I have used green peas, carrots, onions, and green chilis for this recipe. You can use other vegetables of your choice, like beans and broccoli.
Grated Coconut & Coriander – I have used grated coconut and coriander for garnishing. Coconuts have a fruity, milky, sweet flavor profile with hints of melting butter, green, and wood, which enhances the taste of the upma.
Tempering – Tempering plays a major role in south Indian dishes. For upma you wil need:
- Mustard seeds
- Urad dal
- Chana dal
- Dried red chili
- Curry leaves
- Chopped ginger
Turmeric Powder (optional) – If you want to give a nice yellow color to your upma you can add turmeric. If you prefer white, skip it.
Asafoetida – Asefotida adds a nice aroma to the upma making it more delectable.
Lime – Add lime for a tangy twist.
Oil – You can use any neutral oil of your choice.
How To Prepare Barnyard Millet Upma?
Wash and soak the barnyard millet for 30 minutes. You can also soak it overnight, as mentioned earlier. However, if you are in a rush, 30 minutes will do.
Drain off all the water after 30 minutes and keep it aside.
Heat a kadai and add oil to it. Once the oil is hot, add mustard seeds, urad dal, chana dal, red chili, and curry leaves. Cook on low heat till it turns crunchy.
Now add ginger and green chilies and sauté well. Add the onions and sauté for 2 minutes, or until transparent.
Now add green peas and carrots and cook for a minute.
Add salt and turmeric powder and mix well. Cover and cook the vegetables for 4 to 5 minutes or until they turn soft. If you feel the vegetables are sticking to the pan, add 1/4 cup of water to avoid them from burning. Also, add asafetida now mix well.
Add two and a half cups of water and bring it to a boil. Now add the barnyard millets and mix gently.
Cook for 6 to 8 minutes on low heat, covered. Toss the upma frequently so that it does not stick to the bottom of the kadai.
When finished, remove from the heat and cover for 5 minutes.
After 5 minutes, stir in the lime juice, grated coconut, and coriander leaves. The barnyard millet upma is ready to eat.
Some Expert Tips For Preparing Barnyard Millet Upma
- Barnyard millets can be substituted for foxtail millets, broken wheat, or broken barley.
- I avoid vegetables that go mushy when pressure cooked, such as capsicum. You can include broccoli, cauliflower, potatoes, or other vegetables.
- You can add ghee; it tastes better with it and becomes moister.
Barnyard millet upma can be cooked with any vegetables of your choice. It is very tasty recipe and it is very easy to prepare it. It is super delicious and it is a very flavorful recipe.
- 1 cup barnyard millet/Samvat ke chawal
- 2 ½ cups water
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 2 dried red chilli
- 1 sprig curry leaves
- 1 inch finely chopped ginger
- 2 green chilies finely chopped
- 1 medium size onion finely chopped
- ¼ tsp turmeric powder (optional)
- ½ cup green peas
- 1 small carrot cut into 1 cm cubes
- ½ tsp asafetida/hing
- 1 tsp salt
- 1 tbsp lime juice (optional)
- ½ cup finely chopped coriander leaves
- ¼ cup grated coconut
- Oil – 2 tbsp
- Wash and soak the barnyard millet for 30 minutes. Drain off all the water after 30 minutes and keep it aside.
- Heat a kadai and add oil.
- Add mustard seeds, urad dal, chana dal, red chilli and curry leaves.
- Cook till it turns crunchy on low heat.
- Now add ginger and green chillies and sauté well.
- Further, add onions and sauté lightly for 2 minutes or till it turns translucent.
- Now add green peas and carrot cook for a minute.
- Add salt and turmeric powder and mix well.
- Cover and cook for 4 to 5 minutes or till the vegetables turn soft. If you feel the vegetables are sticking to the pan add ¼ cup of water to avoid them from burning.
- Also add asafetida now mix well.
- Add two and a half cups water and bring it to a boil. Now add the barnyard millets and mix gently.
- Cover and cook for 6 to 8 minutes on low heat.
- Keep tossing the upma so that it does not stick to the bottom of the kadai.
- Once done turn off the heat and keep it covered for 5 minutes.
- After 5 minutes add lime juice, grated coconut and coriander leaves and give it a good mix.
- Barnyard millet upma is now ready to serve.
- Barnyard millet upma can be enjoyed with hot masala chai for morning breakfast.
You can avoid onion if you are making this recipe during fasts.
Keywords: barnyard millet upma